Harvest Fresh Thai Green Curry with Kale, Snow Peas and Butternut Squash Spirals

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Prep. Time 10 Min

Cooking Time 60 mins

    • 4 cups Harvest Fresh Chopped Kale
    • 1 Bag Harvest Fresh Snow Peas
    • 1 Container Harvest Fresh Butternut Squash Spirals
    • 4 Scallions coarsely chopped
    • 4 Garlic cloves smashed
    • 1-3 Green Thai chillies, Coarsely chopped (1 for less heat, and 3 for really spicy!)
    • 1 lb Shrimp, shelled
    • 1 x 2-inch piece Ginger, peeled and coarsely chopped
    • 2 teaspoons green peppercorns in brine
    • 1/2 teaspoon ground turmeric
    • 2 cups Cilantro leaves (the more tender the stems, the better), plus more for serving
    • 1/3 cup mint leaves, plus more for garnish
    • 1/4 cup virgin coconut oil, melted
    • 2 x 13.5-ounce cans unsweetened coconut milk
    • 1 Tbsp fresh lime juice
    • 1/3 Lemongrass stalk, the bottom third works the best (peeled and bruised/crushed with the back of a knife)
    • 1 Tbsp brown sugar
    • Salt to taste
    • Lime wedges for garnish




    Heat Pan to medium high heat, and add 1 Tbsp of vegetable oil. Saute shrimp until opaque, approx 2-4 minutes. Remove from pan and set aside. We used shrimp for our meal, but you can substitute with cooked chicken, tofu or your favorite protein!
    In a food processor, pulse scallions, garlic, chilies, ginger, green peppercorns, turmeric, 2 cups cilantro, 1/3 cup mint and 2 Tbsp water until blended and coarsely ground. With motor running, stream in coconut oil and process until mixture is smooth.
    Heat a medium sized on medium, and scrape the paste in. Cook until slightly darkened in colour and fragrant, stirring occasionally. This should be about 5 minutes.
    Add coconut milk, lime juice and 3 cups of water, and bring the mixture to a boil. Add lemongrass.
    Reduce heat and simmer until reduced by half, about 25-30 minutes
    Stir in Snow Peas and cook for approx 5 minutes, then add Kale. Cook until wilted and tender, about 2 minutes. Stir in brown sugar and season curry with salt.
    Spoon a nest of butternut squash spirals in the middle of a bowl, and add the curry while still warm. Top with shrimp.
    Garnish with mint, cilantro and lime wedges, and enjoy!